Interested, what's the dough on one like this?
....that's the thing I've piddled around & not researched, so I'm not even sure it would be the same as a thin crust Neapolitan or whatever the other semi-thicker crust ones people are doing on here.................
Since this was my first deep dish, I didn't want to spend time making the dough. This is store bought, from Whole Foods. A 14oz dough ball and I used all of it on this pie. The dough texture was a concern of mine too. The deep dish pizzas I've had have had a buttery like texture and taste, if you know what I mean. I had to stretch and let the dough rest before stretching again so that I could get it large enough. If you don't do this the dough pulls back in on itself into a little disk. So let it rest, then stretch some more. As for the texture, I used a lot of olive oil in the pan before setting the dough in. Thought about using butter, but didn't. The texture was very close to what I was looking for, I was happy with it. Then the toppings go on. I used a cheese blend of mozzerella and pecarino Romano. Then a sprinkling of pecarino on the top. Use low moisture cheese.
For setup, I used the same charcoal setup that I use on my typical pie. I used my cast iron grate contraption to raise the cooking level. The other thing I did was put my pizza stone on the main grate below my cast iron to try and deflect any direct heat from my deep dish pizza. I did break my stone doing this since it was close the the heat source. Kinda expected that but it was only $4 so I'll just get another one to replace it.
You should be fine with the neapolitain dough, just use enough olive oil or butter. I believe this is what helps with the texture and flavor.
Topic: DEEP DISH PIZZA (Read 4917 times)
